TEQUILA 101 - Beverage Journal, Maryland and Washington, DC

Transcription

APRIL 2016
MARYLAND BEVERAGE JOURNAL
APRIL 2016
TEQUILA
101
BACK TO BASICS
The Tool of The Trade for the Licensed Beverage Industry
DISCUS 2015 REPORT
SPIRITS CONTINUE TO
GRAB MARKET SHARE
HOT WHEELS
ARE DELIVERY APPS
FOR YOU?
Apr16 Covers_Finals.indd 4
3/9/16 1:01 PM
April16
FEATURES
04 Barry Cregan Makes Jump to the Supplier Tier
Industry Veteran Teams with Carolina Wine Brands
14 Tequila 101 ... Back to Basics
All about America’s thirst for this popular agave spirit: background, types, trends and more.
24 Hot Wheels?
Now may be the ideal time to see if delivery apps are right for you.
36 Pink Boots Society
International Organization of Female Beer Enthusiasts Descends on Ronnie's Beverage Warehouse.
DEPARTMENTS
04
02 Pub Page:
FDA Postpones Menu-Labeling Enforcement
The Most Unusual Spirits Base Ingredients
08 Trends Spotting:
Private Stock ...
Private Labels Add Value to Your Business
10 Bar Shots:
Erin Ivey's Cherry Blossom Cocktail
20 High Spirits:
Paced by whiskey and premiumization, spirits continue to gain market share
10
36
14
26 New Products & Promotions
MARYLAND ONLY
30 Special Report:
Hubert Opici celebrates his 100th Birthday
34 Bar Shots:
Mahaffey's ... A Family Affair
42 Market Shots: Local Promotions
1mdWholesaler Directory,
Brand Index & Price List
24
WASHINGTON DC ONLY
30 The Find
32 Market Shots: Local Promotions
1dc Wholesaler Directory,
Brand Index & Supplier Index
VOLUME78Number04
30
April 2016 Beverage Journal 1
P
pub page
PUBLISHED MONTHLY BY
THE BEVERAGE JOURNAL, INC.
(USPS# PE 783300)
Over 75 Years of Continuous Publication
Web Site www.beveragejournalinc.com
FDA Postpones
Menu-Labeling
Enforcement
Jonathan Maze of the Nation's Restaurant
News (NRN) recently reported that the U.S.
Food and Drug Administration (FDA) has officially delayed enforcement of the new menu
labeling rules.
In a recent statement, Dr. Susan Mayne,
director of the FDA's Center for Food Safety
and Applied Nutrition, said that the agency
would delay enforcement until one year after
it issues its final guidance on the rules.
It is uncertain whether that guidance will
be issued, though an agency spokeswoman
recently said that it's expected to be published
sometime this year.
The rule, which requires establishments
that sell prepared food (restaurants, delis and
convenience stores) to publish calorie counts
on menus, was set to be enforced on December 1, 2016. However, Congress axed that
date in a spending bill passed in December,
and gave no date for enforcement.
The law has the backing of the restaurant
industry, which had pushed for a federal
menu labeling standard as opposed to a smorgasbord of laws in states and localities across
the country. The federal law also includes
retailers that sell prepared food ... heads-up
package/liquor store owners that sell any type
of prepared food what-so-ever.
The law had initially been passed in 2010
as part of the Affordable Care Act (Obama
Care). But the rules, the required guidance
and the enforcement have been delayed
several times over the years, along with many
other aspects of the 'law'.
The rules were published in 2014, but
the agency also must publish formalized
guidance that helps show companies how to
comply with the law. The rules could also get
a Congressional-driven change. The House in
2 Beverage Journal April 2016
February approved a bill that would give affected establishments more flexibility in how
they label the calorie counts on menus, as
well as the ability to post calories on smartphone apps. That bill, which has yet to pass
the Senate and get a presidential signature,
also includes some lawsuit protections and
provides flexibility for posting the calories of
customized options.
We'll continiue to keep an eye on this
one. It will undoubledly afffect both the onpremise and off-premise sides of the industry.
The Most Unusual Spirits
Base Ingredients
Amy Hopkins of The Spirits Business
recently reported The spirits industry is full
of bizarre botanicals and quirky infusions,
but this list of unusual base ingredients shows
strangeness can be traced right back to the
point of distillation.
Look back through the history of spirits,
and you will see that almost anything that is
fermentable is distillable. Some pioneering
producers have taken bold moves and opted
to swap traditional grains and molasses for
unusual base ingredients such as tea leaves,
milk and even pasteurised human tears...yes,
human tears.
Some of these quirky spirits are a one
time only offering (human tears, unsurprisingly, are not the most sustainable product
base), but the majority of products included
in this list form part of a distillery's core
range...
Tea Leaves l Sweet Potato
Maple Sap l Black-Eyed Peas
Tree Bark l Quinoa
Amy Hopkins' complete list can be found
at www.thespiritsbusiness.com. n
Stephen Patten
Publisher
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410-796-5455
PUBLISHER / PRESIDENT
Stephen Patten
steve@beveragejournalinc.com
410 796-5455
BOARD OF DIRECTORS
Lee W. Murray
Thomas W. Murray
LOCAL COLUMNISTS
Teddy Durgin
teddy@beveragejournalinc.com
Doug Mace
doug@beveragejournalinc.com
Robert Plotkin
robert@barmedia.com
Photography
Desiree Stover
picturethis.desiree@gmail.com
Ana Isabel Martinez Chamorro
ana@anaisabelphotography.com
Member
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Industry Veteran
Barry Cregan
Teams With Carolina Wine Brands
By Teddy Durgin
A
fter a long career working at the
distributor tier of the industry,
Barry Cregan moved to the supplier side about a year and a half
ago to serve as East Coast Vice President of
Carolina Wine Brands USA. The company
handles mostly South American wines for
the U.S. market for Carolina Wine Brands,
one of Chile's main winemaking groups
owned by the agro-industrial group Watt's
SA.
If you've seen Cregan or any of his colleagues lately, you can tell they are riding a
real high. That's because the company's flagship winery, Santa Carolina in Chile, recently won the New World Winery of the Year
2015 honor from the Wine Enthusiast. Cregan traveled to New York City in late January
to attend the awards ceremony.
"All of the big companies were there,"
he marveled. "It was neat getting that award
because a lot of people in the industry were
able to recognize who we were, and they
came up and gave us congratulations. We
also had the chance to have people taste our
wines while we were there. It was a great experience. Winning an honor like Best New
World Winery really tells the world where
we're standing. What it also does is it allows
us to use that in our marketing. We're putting little, round stickers on our bottles that
say 'New World Winery of the Year.' We're
going to use it on our point-of-sale. We're
going to parlay that to the consumer and say,
'Hey, good value ... fantastic wine ... try me!'"
Santa Carolina certainly has a diverse
portfolio worthy of trying. In addition to
this diversity, Cregan says the key to the company's success has been putting out quality
products at fair prices. "Our Reserva wines
[Merlot, Sauvignon Blanc, etc.] are in the
market priced anywhere from $10 to $12,"
he noted. "If you move up to our $20 to $21
wines, we received 90-plus points on all of
our Chilean and Argentine wines from the
Wine Enthusiast and Wine Spectator. Our
icon wines receive 93 to 95 points every year.
Even our Malbec was in the top 100 last year
in Wine Enthusiast's Best Values. In this year's
Best Values, we had our Chilean Carmenere
make the list. We're in 96 countries hitting
on all cylinders right now."
Cregan is especially high on the line of
Chilean wines he promotes. Ever the salesman, he stated, "Chilean wines have a unique
way of giving you fruit with some earth tones
to them. What we do with Chilean wines
and Argentine wines, too, is we enhance the
times that you live in -- the good times, the
bad times. We enhance the event that you're
having. We enhance the food you serve. We
enhance the moment."
One of the best moment-enhancing
products in the portfolio is Santa Carolina's
VSC Red Assemblage, a tasty blend of Petit
Syrah, Cabernet Sauvignon, Carmenere,
and Malbec grown in Peumo. The 2010 Herencia Carmenere, which earned 93 points,
is another top seller. Full-bodied with finegrained tannins, it has black fruit and spices
and comes from two locales known for this
varietal: Peumo and Los Lingues.
Also popular is Santa Carolina's 2013
Cabernet Sauvignon Reserva de Familia,
which has garnered 90 points and is known
for its nose. Indeed, it has aromas of ripe
cherries in liqueur intermingled with more
herbal ones and even some green peppercorns. Looking ahead, Santa Carolina's
Reserva de Familia Carmenere 2011, Rapel
Valley, is one to buy now and store for later.
Wine Spectator Managing Editor Kim Marcus
says it will be best from 2017 through 2020.
In addition, Santa Carolina has history
on its side, as it celebrated its 140th year in
2015. In doing so, it participated in 140
different celebrations around the globe last
year, including many of the major interna-
If you've seen
Cregan or any of his
colleagues lately, you
can tell they are
riding a real high.
That's because the
company's flagship
winery, Santa Carolina
in Chile, recently won
the New World Winery
of the Year 2015
honor from the
'Wine Enthusiast'.
tional wine fairs like Vinitaly and Vinexpo.
The 140th celebration also included the release of a special edition of Reserva de Familia, the winery's emblem line.
One other thing that makes Carolina
Wine Brands stand out is an unswerving
commitment to sustainability and corporate
social responsibility. From its use of irrigation measurement technology in its fields
and vineyards to its minimal use of pesticides
to Carolina Wine Brands' Santa Carolina
and Casablanca brands purchasing clean
energy bonds in Chile to neutralize the carbon footprint for the transportation of the
cases they export, steps are being taken every
day to ensure all concerned are doing their
part to remain environmentally friendly -- an
increasingly key selling point in the marketplace.
"We were also the first South American
winery to do the Global Reporting Initiative (GRI)," Cregan added. "We also work
with lightweight glass. Our super-premium
brands are still in a heavier bottle, so we're
looking to turn that around also. As far as
industries itself, we were ranked No. 2 in
(continued on next page)
Chile for sustainability -- not just the wine industry, but No. 2 of all industries
in Chile. We're a company that takes care of Mother Earth."
Taking care of the planet is certainly a key selling point for socially conscious wine drinkers in the Old Line State. Cregan lists Maryland as among
the company's key states in terms of sales and marketing. "I go all over as the
East Coast, and Maryland is a unique proposition because it is an independent market similar to Connecticut and not a chain market. The consumer
gets a chance to see more and different wines here, where the chain markets
may not have as much variety. Maryland is really a positive market that skews
high. The per-capita intake of wine, I think, is in the top 12 right now."
Cregan is based in La Plata, Md., even though his company's corporate
offices are in Charleston, S.C. He got his start in the industry on the beer
trucks in Southern Maryland, selling red, white, and blue Pabst. He moved
on to a small beer company as a sales representative and then a sales manager
before eventually hooking on as a field manager with what was then Reliable
Liquors. He eventually moved on to National Distributing, which became
RNDC, before moving to Southern Wine and Spirits in sales management.
He concluded, "After I left beer, I went to work with Reliable Liquors.
And a gentleman there named Mike Stewart who is no longer with us told
me, 'Barry, learn wines. Believe me, there will come a day where everyone will
be drinking wine.' So, that's what I did, and he was right. I mean, I'm not a
sommelier or anything. But I do know what I like. I know some of the history
of wine. And if you're able to talk about wine and enjoy it, it becomes part
of who you are. It becomes a soulful thing and not just a business thing." n
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T
trend
spotting
Sherry-Lehmann’s “MMM” Malbec was
made for the store by Enrique Foster.
Xavier Teixedo holds his private-label
Cabernet at Harry’s Savoy Grill in
Wilmington, DE; it features an image of his
father, painted by his sister-in-law.
Private Stock
Beyond the ego aPPeal, Private laBelS can add
value to your BuSineSS
By RogeR MoRRis
I
f you’re a wine shop or restaurant owner—whether a single establishment or
a fledgling chain—does it make sense
to have private label wines?
“Private labeling is becoming more
prevalent and appearing with more
variety,” says Steve Fredricks, President
of Turrentine Brokerage, a Californiabased company which provides wineries
with bulk and specially made wines
from around the globe.
The allure is natural. Ego plays a role
for some. So do margins, which can be
10 to 15% better than national brands.
Private labels also can develop repeat
business, since they are only available at
the brand-owner’s store.
Practically speaking, private label
wines are almost a stealth category. Not
only have these exclusive products grown
so quickly, the wines themselves blend in
seamlessly, being of competitive caliber
inside and out. Danny Brager, Senior VP
of Nielsen’s Beverage Alcohol Practice,
notes that in wine, “private labels look
every bit like a regular brand, unlike
private labels for other categories.” In
addition, some brands can function
like private labels—direct imports, for
example, as well as specific products are
sold as exclusives to certain retailers in
certain states for certain periods of time.
Quantity-wise, Fredricks advises: “If
you can buy 500 cases, or a truckload a
year, the world begins to open up for you.”
At the same time, though, Turrentine
and other private-label suppliers caution
that many on- and off-premise businesses
often don’t adequately plan before taking
the plunge, either using the business’s
name or a new brand name.
Among the questions that need to be
asked and answered:
Who is drinking private labels?
Catered events and by-the-glass have
proven fertile for private labels. When
Xavier Teixedo added a special-events
banquet room to his Harry’s Savoy Grill
in Wilmington, DE, in the late 1990s,
he decided he needed a private label,
especially for wedding packages. Almost
20 years later, he still offers private-label
Chardonnay and Cabernet for events, and
by-the-glass at his three restaurants, and
he sells about 700 cases yearly in total.
What kinds of wines do you
want to private label?
You won’t have volume to compete at
the low-price level, and it’s difficult to
source a steady supply of wines from
prestige regions such as Burgundy. “Pay
attention to Nielsen,” Fredricks says.
“What is selling commercially is what
is being private-labeled.” For example,
Malbecs and blends from Argentina
continue to be very popular.
Be as tough-minded with your private
label as you would be with a new wine
being sampled by a distributor. What’s its
primary appeal? Will consumers who buy
it just abandon something else in your
offerings? And remember, once you start
private labeling, even if it’s an invented
name, it’s your reputation on the label.
Where can you source wine?
Just ask. Many moderate to large-volume
wineries in all areas of the country
welcome extra business, especially if
they custom crush. Teixedo sourced his
wines for over a dozen years from Frenchbased Georges Duboeuf. “They got out
of the business,” he says, “so I asked my
distributors for possible suppliers, and I
easily found a new one in California.”
Bumper-crop vintages can make
private-labeling more attractive. Highquality wine can also become available as
“shiners” (wines bottled but not labeled)
when wineries need to sell off extra
stock—anonymously, of course... ■
SouthernWine&SpirtsofMD/DCare
veryproudtoannouncethatweare
nowtheexclusivedistributorofall
BACARDIUSABrands.Welook
forwardtothisexcitingpartnership!
B
bar shots
Erin Ivey's
Cherry Blossom
Cocktail
By Teddy Durgin
"I
love the creativity aspect of my job.
I love the autonomy that I have
and the challenges I've been given
to come up with new drinks."
So said Erin Ivey, bar manager at Lincoln
on Vermont Ave., during a recent interview
with the Beverage Journal. Ivey, who has been
tending bar at various area establishments
for the last decade, has become known for
her craft cocktails. "What drew me to craft
cocktails is I really love the integrity of the
drinks as far as fresh juices and ingredients,"
she stated. " I enjoy making twists on an Old
Fashioned, different syrups and such. I love
being able to play and bring a different and
unique element to drinks."
The drink that she most recently played
around with and created is the Cherry Blossom Cocktail. She believes it to be one of
the best concoctions she has ever come up
with. "I don't like to make sweet drinks," she
said, "so I chose morello cherries as the key
ingredient. Morello cherries make a really
wonderful syrup -- not too sweet, not too
tart, right in the middle. I wanted to do
something with rye, in particular, so I chose
one of the most flexible ones I could think
of, Bulleit Rye. I threw some mint in there
for freshness; along with some fresh lemon
juice; the rum syrup; and crushed ice, which
is really appealing to the eye. The Cherry
Blossom Cocktail has a beautiful red color.
I'm very proud of it. It's got a great taste,
and it's very refreshing. There is a little bit of
residual sweetness. But mostly you get that
tart cherry taste, along with fresh mint and
lemon."
She continued, "Bulleit Rye is great. A
lot of ryes can get pretty hot and spicy. Bulleit Rye is a little bit softer. I like the dry
honey aspect that it has, too. It still packs
that punch that most ryes have, but it's not
super-hot. That's why I like to mix with it. It
makes a great Old Fashioned, as well."
A member of the D.C. Craft Bartenders
Guild, Ivey had originally been employed at
Lincoln as a floor manager, but wanted to
work more with customers. She left briefly
to help open Osteria Marini on Water Street
near Nationals Park. The Italian restaurant
had a very big focus on craft cocktails right
from the get-go. But Lincoln always felt like
home to her. After six months away, she
returned to Lincoln and was given the job
she wanted all along -- bar manager. That
was nearly two years ago, and she has been in
charge of the restaurant's beverage program
ever since.
"I do all of the Drinks of the Month
here," she declared. "Those are my recipes.
We put a lot of our focus on bourbon. We
have infusions that we do, as well, in house.
We use our own vodka for our Bloody Mary
for brunch on Sundays. We use peppers
and onions, as well as celery and tomatoes.
(continued on page 12)
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It makes what we call our 'Breakfast Vodka.'
We also have our Moscow Mule, and what
distinguishes that from everyone else's is
we don't use ginger beer. We infuse our
own house-made ginger syrup. It really sets
it apart from any other Moscow Mule you
might have at another bar. That's probably
our No. 1 selling cocktail."
Consistency is a big buzzword for Ivey.
As management, she says it is a frequent
challenge making sure everyone is on the
same page and all doing the same thing. "I
want every guest that comes in here to have
the same drink, the same way, no matter
who's making it," she stated. "So, the challenge is fine-tuning that with my bartenders
to make sure we're all making our signature
drinks the same way. We have a lot of creativity behind that bar."
One of her mentors was Brendan McMahon, who is now an owner of Beuchert's
Saloon on Capitol Hill. "He really mentored
me and introduced me to craft cocktails,"
she recalled. "He taught me all about integrity and taking your time to make drinks so
you can be proud of them. Pride is essential.
If you're not proud of the drink you're putting out as far as the taste and presentation,
how can you expect to serve that to a guest?
That was something that was very much cultivated by him and very much appreciated on
my part." n
Erin's FAVORITE MOVIE: "Stand by Me"
HER CAN'T MISS TV SHOW: "The Walking Dead"
OTHER PROFESSION SHE WOULD LOVED TO HAVE TRIED:
"I actually went to school for neurobiology and physiology.
My original aim was to be a doctor."
HIDDEN TALENT: "I'm very good at basketball."
DOES SHE COLLECT ANYTHING? Spice Girls memorabilia.
CUSTOMER SHE WOULD MOST LOVE TO SERVE A DRINK TO:
John F. Kennedy
"I'd love to mix him a drink ... and then probably have one with him!"
SUPERIORITY.
COMPLEX.
The perfect way to enjoy Patrón is responsibly. Handcrafted and imported exclusively from Mexico by The Patrón Spirits Company, Las Vegas, NV. 42-45% abv.
ROCA PATRÓN HAS A COMPLEX TASTE THAT’S HANDCRAFTED USING A
COMPLEX PROCESS. WE SLOW-ROAST THE FINEST WEBER BLUE AGAVE,
THEN CRUSH IT WITH A TWO-TON TAHONA STONE WHEEL—AN ANCIENT,
LABOR-INTENSIVE METHOD. THE AGAVE JUICE IS THEN FERMENTED AND
DISTILLED WITH THE FIBER, RESULTING IN A MULTILAYERED, EARTHY TASTE.
BY JEFF CIOLETTI
U
p until the first few years of the new millennium,
tequila was widely considered a cheap spirit
primarily enjoyed with intoxication in mind. We can
largely thank World War II for that. America importers
needed something that could be imported inexpensively in large
quantities to satisfy the thirst of the wave after wave of returning
veterans. Needless to say, much of the stuff that was crossing
Where is it produced?
Tequila can’t be called tequila
unless it’s produced in Mexico—
the state of Jalisco to be precise (though
there are limited allowances for tequila produced in specific towns beyond Jalisco).
While it’s still common for U.S. importers to
bottle tequila stateside, the actual liquid has
to come from its Mexican point of origin.
jalisco
the border was of a below-premium variety—which is a shame
because there was a wealth of artisanal tequila produced by
proud family distilleries generation after generation that wasn’t
seeing the light of day beyond its point of origin.
The dynamic, thankfully, has changed. In the past
decade and a half, the tequila segment has followed the
path of vodka and cultivated a super-premium price tier.
What’s it made from?
How is it produced?
Tequila is distilled from fermented
agave, a plant that many mistakenly consider a type of cactus or, equally erroneously,
interchangeable with aloe.
Mature agave plants are harvested and their
hearts, known as piñas, are removed, cut
open and steamed in high-pressure ovens,
yielding a fermentable liquid. The fermentation period ranges from a day or two to more
than a week; the fermented liquid is then distilled twice and diluted to 80 proof. Depending on its intended type, it may go into barrel.
Despite the vast range of agave varietals
indigenous to Mexico, tequila—unlike its
smoky cousin, mezcal—may be derived from
but one: agave tequilana, also known as blue
agave or Weber Blue (named after the German botanist who first classified the species,
Franz Weber).
Featured Brand
know your tequila types
BLUE NECTAR
MIXTO vs. 100% AGAVE
While all tequilas are made from agave, not all use 100% agave. If a bottle is labeled simply “agave
tequila,” it’s a mixto (mixed), meaning that as much as 49% of the distillate may be derived from
other, cheaper sources. 100% agave tequila generally is considered to be of finer quality.
100% AGAVE
100%
MIXTO
51%
49%
Agave
Other Ingredients
Among all-agave tequilas, there are four major types,
based primarily on their maturation:
blanco
Aged:
0-3
Months
Also known as silver, or white
Blanco is the youngest tequila
Sometimes bottled fresh off the still, or aged for up to 60
days in stainless steel or neutral oak
With 100% agave tequila, it typically shows bold flavors of
agave upfront
joven
Aged:
0-3
Months
Joven is a secondary designation for unaged tequila
Category also includes so-called “gold” varieties that get their
caramel hue from coloring agents, rather than time in the barrel
Can also be the result of blending silver tequila with añejo or
extra añejo
reposado
Reposado (literally “restful”)
Spends anywhere from two to nine months in oak
Barrels are usually white oak from France or North America;
can be small or large
Variations involve barrel size (can be up to 5,000+ gal.);
degree of charring; new vs. used (sometimes barrels hold
different alcohol)
Aging enables the tequila to develop richer flavors and more complexity

Aged:
2-9
Months
Añejo
Añejo (aged) tequilas have spent between one and three years in oak
Often matured in barrels previously used for reposados; 600
liters (158 gal.) maximum, with most 200 liters
As with whiskey, extended aging in wood imparts pronounced
amber color
After at least one year, añejo can be moved to stainless steel tanks
to reduce evaporation

Aged:
1-3
years
Blue Nectar was founded in 2010 by father
and son duo BN and Nikhil Bahadur, who
partnered with family-owned Tequila Selecto
de Amatitán, one of the great undiscovered
distilleries in Jalisco.
After two years they finalized
proprietary methods of distillation, aging and blending. Their
line stands out for the blue-tintbottled Silver as well as purposeful variations on the classic types.
Always made in small batches,
Blue Nectar tequilas start with
estate-grown 100% blue agave
which is roasted then distilled in
pot stills, aged in North American
oak and hand-bottled.
Blue Nectar Silver is agave forward with a
clean, crisp finish.
Reposado Extra Blend starts with a base aged 6
to 8 months, blended with 3-year-old extra-añejo.
Reposado Special Craft, also after 6 to 8
months of aging, is infused with essential oils
and a hint of agave nectar.
Añejo Founder’s Blend is añejo tequila
blended with five-year-old extra añejo; velvety,
with notes of toffee, vanilla, smoke and oak with
a medium dry finish.
Blue Nectar captures—with earthy,
slightly peppery, agave-forward flavors
from the rich volcanic soils of the
Amatitán valley—a terroir distinct from
more common highland tequilas.
Since launching in 2011, Blue Nectar has
garnered numerous industry accolades, including
97 points and a Chairman’s Trophy award for Best
Reposado Tequila in both 2014 and 2015 at the
esteemed Ultimate Spirits Challenge.
extra añejo
Aged:
3+
years
Essentially defined as extra aged, these tequilas have spent three
or more years in wood
Considered tequila’s top tier in quality
Dark amber, they are generally smoother, subtler, more
complex than other types
Category was established in 2006, so it is still evolving
Blue Nectar uses estate-grown agave; here a
jimador sharpens his coa (blade) during harvest.
What’s it taste like?
common uses...
Tequila can be neat
It depends. If it’s 100 percent agave tequila (as the finer ones are), you’re going to get more of the base ingredient’s
characteristics.
Reposado, añejo and extra añejo of the 100% agave variety are often
enjoyed neat or on the rocks, maybe with minimal accoutrement like
a lime garnish.
silver/blanco tequilas’ notes
ranging from citrus to peppery
spice will be most pronounced, since
there are no wood-derived notes
competing with the distilled agave.

Margaritaville, USA
Silvers are best for mixing in the run away favorite tequila cocktail, the
margarita. The classic margarita (tequila, lime juice and triple sec, with or
without a salt-rimmed glass) is usually served on the rocks or frozen into a
slush. These days, it seems, you can call anything with a fruit base—from
pomegranate to honeydew to mango—and a shot of tequila a margarita.
Mixto tequilas whose agavederived distillate is cut with neutral
spirit, likely will have more of an
ethanol nose masking much of the
agave character.
Tequila Sunrise

One of the best-loved cocktails of the 1970’s was the Tequila Sunrise
(tequila, orange juice, grenadine and ice). One that’s enjoying a
renaissance through the craft cocktail revolution, the Paloma (tequila,
grapefruit juice—or, if available, grapefruit soda—lime juice, optional salt
for rimming and, in the absence of grapefruit soda, seltzer or club soda).
Reposado, añejo & extra
añejo have graduating levels of
vanilla/oak character harmonizing
with the agave-produced notes.
Featured Brand
PAtrÓN
Some 500 years ago, all tequila was produced by the
“tahona” method, which took its name from the giant
volcanic stone wheel that was used to slowly crush
the cooked agave and release its rich juice. Today, only
a handful of distilleries in Mexico still use this method,
with Patrón by far the largest practicioner. The core
line of Patrón tequilas are a blend of both “tahona” and
roller-mill tequilas, and the new Roca Patrón line of
tequilas are produced entirely from this ancient method,
resulting in a very complex, earthy flavor.
What’s the deal
with the worm?
There’s a common misconception
of a worm at the bottom of a bottle
of tequila. The red worm
(“gusano rojo”) is actually
in some mezcals (and
only in a very small
minority of brands, at
that); it’s never been
in tequila. Historically, worms had been
street food in parts of
Oaxaca—known for
their own bacon-like
flavor, which complements the smokiness
of the agave.
Selling points:
Silver tequila is a good cross-over
beverage for vodka drinkers
looking to explore outside their
favored segment.
Whiskey lovers looking to expand
their horizons will find a lot to love with
añejo and extra añejo tequilas.
For a Mexican twist on a perennial
favorite, substitute tequila for vodka
in a Bloody Mary, spice it up with
some chili peppers, Chulula or El
Yucateco hot sauce and make it a
Bloody Maria.
History: A Cheat Sheet
16th Century
1902
1958
The Spanish bring stills to the New World.
Distilling in Mexico commences. By
the end of the century, it was
being mass-produced.
German botanist Franz Weber classifies the
specific plant from which tequila is made, now
known as Blue Agave, Weber Blue
Agave, Agave Tequilana, or, more
formally and comprehensively:
Agave Azul Tequilana Weber.
The Champs release the hit single
“Tequila,” which, nearly 30 years later,
would be re-popularized by its
inclusion in Pee-Wee’s Big
Adventure.
Featured Brand
Tequila by the numbers
14.8 million
9 liter cases sold in 2015
⅟4
of all WHISKEY,
but more than:
BRANDY
[12.4 MILLion CASES]
6.9%
Share of spirits volume:
What is the latest
tequila trend?
Consumers—especially those much-soughtafter millennials—are getting more savvy
about things like point of origin and how their
drinks are made. Increasingly they’re gravitating toward those whose labels read “100%
agave tequila” versus simply “agave tequila.”
Thanks to the recent whiskey surge, they’re
also taking an interest in aged tequilas, looking for the same sort
of barrel-derived
notes in reposados, añejos and
extra añejos.
100%
e
agav a
l
i
u
teq
1 Million
Liter
= 9Cases
GIN
[9.9 MILLion CASES]
9.6%
Share of spirits revenue:
Annual volume growth:
SOurce: DISCUS
aviÓn
+7.4%
difference between
tequila & mezcal?
LOCATION:
For starters most tequila must be produced in
the state of Jalisco. Most mezcal is produced
in Oaxaca, but there are no restrictions on
other states in which it may be distilled.
PLANTS:
Tequila may use only one agave varietal,
while mezcal may use around 30, all with
different flavor nuances.
character:
Mezcal is also smoky in flavor and aroma;
the agave hearts are baked in underground
charcoal ovens, versus steam ovens for tequila, which gives mezcal that smokiness.
A true pace-setter in terms of recasting tequila’s
image, Tequila Avión today is emphasizing the
ability to rival sipping spirits as well as versatility
in contemporary takes on classic cocktails.
“People are becoming more interested in the
quality and craftsmanship with which spirits
are made and that’s a very good thing,” says
Dominic Alcocer, Director, Tequilas. “More and
more Americans are realizing that tequila doesn’t
have to be what they remember—that brands
like Avión are smooth and full of character when
sipped neat, and delicious in a cocktail.”
What makes Avión so mixable? A combination
of pristine ingredients and meticulous methods:
Tequila Avión is an ultra-premium, 100% blue
agave, highlands tequila
Roasting takes place only in brick ovens, for
three days
Slow-filtering develops unmatched smoothness
An extremely narrow cut, the “corazón” of the
distillate, is used, causing it to take up to 30%
more agave to make a bottle of Avión
All aged expressions are rested in ex-American
whiskey barrels far longer than required
Avión has won three significant awards
at the San Francisco World Spirits
Competition: Best Tasting Tequila, Double
Gold (unanimous decision by 30+ judges)
and Best Unaged White Spirit (beating out
hundreds of vodkas, gins and rums).
Anchored by the Elevated Margarita, Avión’s
on-premise strategy is to empower mixologists
to bring all levels of tequila to consumers in
creative, optimal ways.
ELEVATED MARGARITA
2 parts Avión Silver
1 part fresh lime juice
½ part agave nectar
2006
U.S. and Mexico sign an agreement
continue to allow bulk importing
and bottling in the U.S. The
agreement also creates an
approved bottlers registry,
promoting greater transparency.
Download Now at
BeverageMedia.com
This is the first in a series of “101”
features to help educate the trade.
Combine ingredients in
shaker with ice, and
shake vigorously. Fine
strain over fresh ice.
Garnish with a lime.
FINALLY, A GOLD RUM
LUSCIOUS ENOUGH TO BE
ENJOYED NAKED.
Swirl it.
Shoot it.
U
nlike behemoth rum brands, we don’t push out a
constant flow of product variations to force distribution
and gain facings. No, when Gosling’s unveils a new
product it means something truly special is happening.
Meet Goslings Gold Seal Rum.
The perfect compliment to our flagship
Black Seal Rum, this is a premium gold
unlike the many others.
Blended using centuries-old
family methods, Gold Seal consists
of the finest distillates from both
Sip it.
continuous and pot stills, aged independently in
white oak for up to five years. The result is a rich,
luscious flavor with an unexpectedly smooth,
gentle finish.
Result: it appeals to any rum customer, from the
aficionado who sips it neat to the bar hopper who
shoots it straight. And of course, to the masses in
between who mix, shake and stir it.
With an aggressive marketing and POS program
about to launch, this versatile rum represents a lucrative opportunity to the savvy retailer. (We might
even say golden, but that would be too expected.)
Seal it.
For Seven Stubborn Generations
We make it slowly, stubbornly. Please enjoy it slowly, responsibly. 40% ABV. Product of Bermuda. Castle Brands, NY, NY. goslingsrum.com
industry recap
high spirits
Paced by whiskey and premiumization,
Spirits continue to gain market share
By sara kay
❖ Total supplier revenue more than
doubled from 2000 to 2015, growing from
$11.7 billion to $24.1 billion in 2015.
❖ Sales of distilled spirits in the U.S.
reached 215 million cases total in 2015,
a 2.3% increase from the previous year.
❖ Spirits saw a slight increase in market
share relative to beer for the sixth
straight year in 2015.
The last point is especially noteworthy:
2015 marked the sixth consecutive year
in which spirits chipped away at beer’s
leading share of the overall beverage alcohol market. Market share gains for spirits
since 2000 totaled 6.7 points, representing $4.6 billion. Spirits now hold 35.4%
of the overall U.S. beverage alcohol
market share.
On the policy front, Naasz had more
good news. Major state tax threats in
2015 were defeated in 18 out of 18 states.
Legal spirit tastings expanded in CT,
ME, MS, NY and WI, bringing up the
number of states that allow some form
of spirits tastings to 46. Texas demonstrated a push for modernization, with
26 out of 27 wet-dry alcohol elections
passing in 2015. Social responsibility
also saw progress in 2015 as the nation
achieved record lows for underage and
binge drinking.
Category Close-Ups
DISCUS Senior Vice President David
Ozgo highlighted the latest U.S. category
data. Whiskey continued to be a strong
sales driver with a 2.8% volume increase
to 59.4 million cases, and a 8% revenue
increase to $8.1 million in 2015.
Taking a closer look at U.S.-made
Whiskey (comprising Bourbon/Tennessee;
Rye; and White/Corn Whiskey), the
category grew 5.2% in volume in 2015,
to 20.4 million cases, and even more in
terms of revenue, up 7.8% to $2.9 billion,
WHISKEY: $2.7 BILLION ADDED SINCE 2010
$8.1
$9
$7.0
$8
SUPPLIER WHISKY REVENUES (BILLIONS)
F
or the sixth year in a row,
distilled
spirits
delivered
steady volume and revenue
growth in 2015, according
to the Distilled Spirits Council of the
United States (DISCUS). “The positive
performance of distilled spirits is the
result of many factors, including market
modernization, product innovation,
consumer premiumization and hospitality
tax restraint,” said DISCUS President
and CEO Kraig R. Naasz, who assumed
his position on January 1st, 2016.
The long-term trend for spirits overall
is especially positive:
$7
$6
$6.0
$7.5
$6.4
$5.4
$5
$4
$3
$2
$1
$0
2010
Source: DISCUS MSDB
2011
2012
2013
2014
2015
Display the RumChata
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A PORTION OF A LL
RUMCHATA FREEDOM BOTTLE
PR OC EED S G O TO
S I N C E 2 0 14 ,
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Agave Loco Brands, Pewaukee, WI 53072. Please Enjoy Responsibly. RUMCHATA and CHATA are Registered Trademarks of Agave Loco, LLC.
industry recap
a $210 million increase over 2014. The
surge was paced by Bourbon and Rye;
Bourbon was up 5.9% to 17.4 million
cases; Rye was up 19.5% to 671,000
cases. Meanwhile, White/Corn Whiskey
saw a dip in 2015 of 3.7%, selling 2.2
million cases.
Canadian Whiskies (accounting for
16.7 million cases in 2015) saw growth
of 2.5%, with a notable jump at the
Super Premium ($30+) level, up 17.8%
in volume to 5.6 million cases. Other
successes in Canadian included Flavored
products (up 900,000 cases) and Rye (up
100,000 cases).
Irish Whiskey and Single Malt Scotch
also saw continued success. Irish Whiskey
volume was up 16.1% to 3.2 million cases
and revenue increased 19.9% to $664
million; the Irish category has grown sixfold in volume since 2005. Single Malt
Scotch grew 13% to 2.1 million cases,
and saw a revenue increase of 13.5% to
$732 million in 2015.
Tequila was up a strong 7.4% in
volume and 9.4% in revenue; and Cognac
REVENUE BY
PRICE CATEGORY
was up an impressive 14% in volume to
4.5 million cases, and +16.2% to $1.3
billion in revenue. Super Premium
Cognac by volume grew a whopping
20.3%. Ozgo also noted that while
Rum volume and revenue were down in
2015, Super Premium Rum saw a 2.8%
volume increase.
Vodka overall saw growth of
1.8% to 68.2 million cases, and a .5%
revenue increase to $5.8 billion, so the
clear neutral spirit is clearly not done
yet. Flavored vodka was slightly off
in 2015, while traditional vodka saw
solid growth.
What To Watch
Micro-distilleries—which have mushroomed from 92 in 2010 to 750+ in 2015—
were key contributors to the industry, albeit more in visibility than volume. The
focus on craft-style, artisanal products is
benefiting both large and small producers, according to DISCUS.
Among other factors contributing to
steady volume and revenue growth were:
$30+
<$12/bottle
$7.5B
$7.6B
$20-$30
$12-$20
31%
31.7%
INCREMENTAL SUPPLIER REVENUES (MILLIONS)
$4B
16.7%
❖ Modernized alcohol laws expanding
consumer access and choice
Arguably the most important trend
in spirits overall is the premiumization of
consumer tastes, evident in faster growth
at higher price points (see box). Other
trends DISCUS sees happening in 2016
include:
❖ Control states taking steps to
modernize, while privatization
debates continue;
❖ More wholesaler realignment and
consolidation;
❖ Expansion of delivery services such as
Drizly, Minibar and Amazon; and
❖ Growth of micro-distillers—some
will flourish, some will fail, some will
be acquired. n
Source: DISCUS MSDB
U.S. SUPPLIER GROSS REVENUES
$5B
❖ State legislatures showing hospitality
tax restraint
2015 INCREMENTAL REVENUE BY PRICE SEGMENT
$600
20.6%
❖ Millennials coming of legal drinking
age, with their interest in
discovery driving innovation and
premiumization
$500
$950 MILLION
IN NEW SUPPLIER
REVENUE
$509
$395
$400
$300
$200
$100
($6)
$50
$0
VALUE <$12/bottle
PREMIUM $12-$20
HIGH END $20-$30
SUPER PREMIUM $30+
Source: DISCUS MSDB
-$100
VALUE
PREMIUM
HIGH END
SUPER PREMIUM
Pie Getting Pricier?
Premiumization is in the driver’s seat for spirits brands. Compared to 2014, revenue from “Value” products (SRP $12 or less)
increased by $6 million. Meanwhile, revenue from the “Premium” price point ($12-$20) increased by $50 million in 2015. At the
“High End” ($20-$30), revenues soared, bringing in $509 million more than the previous year. At the “Super Premium” level
($30+), supplier sales saw 6.5% volume growth, totaling $395 million more in revenue over 2014.
RAISE
A GLASS
TO OUR
100th
Birthday.
The Babich family has been making
wine in New Zealand since 1916.
Join us as we celebrate the stories
that have shaped us over the last
100 years. Discover our stories at
babichwines.com/100stories.
Babich is proud to support WSWA!
Stop by booth #1200 and help us
toast to our 100th Anniversary.
RETAIL FOCUS
HOT WHEELS?
NOW MAY BE THE PERFECT TIME TO SEE IF DELIVERY APPS ARE RIGHT FOR YOU
BY JEFF SIEGEL
T
h e b a t t le be twe e n the
companies that want to help
liquor retailers set up customer
delivery is becoming more
intense than ever, thanks to a confluence
of seemingly unrelated events. The
upshot? If you want to try delivery by
using one of the on-line apps, this may
be the best time to do it.
That’s because the apps—the dozens of
companies with names like Drizly, Klink,
Lash, Thirstie and Minibar, which are the
booze equivalent of on-line restaurant
delivery companies like GrubHub and
Dining In—are increasing efforts to add
retailers and cities to their lineups.
The apps work by recruiting retailers
to their system, where the app’s website or
mobile gizmo takes the order and sends it
to the retailer, usually the one nearest to
the customer. The retailer then fills the
order and takes payment, in the process
satisfying the myriad laws that govern
liquor sales in the U.S. Delivery prices
mostly approximate those in the store,
though some apps tack on a delivery
charge based on the size of the order.
Over the past six months, these
app companies are adding services,
doing deals with beer producers, and
scrambling to attract retailers—big and
small. The idea is that this gives them
leverage if and when a shakeout in
home delivery takes place. In addition,
Instacart, the leader in home grocery
delivery, has added liquor to its services,
signing Costco, Target and Whole Foods,
as well as Binny’s, the 31-store Chicago
chain. Meanwhile Uber, the car service
app, and Amazon, through its Prime
Now feature, are testing liquor
As
delivery services.
smartphones
“Sooner or later, the penbecome the norm,
apps are becoming
dulum is going to swing,” says
some people’s
Chicago retail consultant Bill
preferred mode of
shopping.
Bishop. “So far, there doesn’t seem
Functioning legally,
the apps take orders
but then forward them
to the nearest retail
partner for fulfillment
and delivery.
to be a huge rush to consolidate, but it
is going to happen.” (New York-based
Thirstie recently acquired Chicagobased DrinkFly, bringing Thirstie’s
coverage to 22 cities.)
Bishop says home delivery, not just
for liquor but for groceries, remains a
mostly unproven concept, and that no
one is quite sure how it will eventually
evolve in terms of format or who will
be left after any consolidation. One
telling point: Delivery accounts for
just five percent of Whole Foods’ sales,
and it may be the most successful
with app delivery. The tech press,
meanwhile, is reporting that venture
funding—crucial for the apps’ growth
while they expand and look for market
share—started drying up last fall, and
some companies, including Instacart,
have announced layoffs. The latter did
not respond to several request for an
interview for this story.
Until the shakeout, Bishop says,
retailers who want to add delivery
through the apps have “the best of all
worlds” for several reasons:

The perception that consumers want
delivery services more than they ever
have, which seems to offer retailers an
opportunity that may not have existed a
couple of years ago. “If you’re a retailer
looking for growth, you can’t afford not
to be part of that niche,” says Bishop.

Retailers doing delivery can take sales
away from the competition. Again,
there’s a sense that this is the case, but
whether anyone actually cannibalizes
sales from other retailers or does it from
themselves is still largely unknown.
SPIKE
your
cocktail

Low gas prices, which not only cut
costs but make even smaller deliveries
more affordable for retailers.
Having said all this, retailers
should understand that adding app
delivery requires some hard decisions,
the most difficult of which is legal.
Can you do it where you are? Francois
Guillox, a retail liquor consultant in
Little Rock, says Arkansas regulators
are trying to make it more difficult for
retailers to deliver in his state.
Know, too, that delivery is a
notoriously low-margin business, even
with lower gas prices. Can a retailer
make it work financially given his
or her costs, plus what the app
service charges? Some call it a fee for
using their technology, while others
charge for marketing. Still others take
a commission on the sale. Binny’s
for example, isn’t giving Instacart
its larger and more profitable orders,
keeping them for itself.
Bishop says that’s part of the
other key to success: Will delivery
be profitable on its own, or will
retailers have to subsidize it,
accepting the loss as a marketing
tool to reach more customers? That
depends on the retailer’s cost of
each sale and whether delivery will
add enough sales to make delivery
worthwhile.
“Over the long term,” he explains,
“no one has been able to answer that
question.” Can retailers make money
doing delivery?” Now, may be the time
to find out. ■
For more recipe inspirations
visit St-Elder.com | @DrinkStElder
©2016 Produced & Bottled By St. Elder, Ltd., Somerville, MA.
20% Alc/Vol (40 Proof)
PLEASE ENJOY RESPONSIBLY.
P
new
products
1
2
1. Michter’s 10 Year Rye
Michter’s Master Distiller Willie Pratt
(nicknamed “Dr. No” for his famously high
standards) has approved the release of
Michter’s 10 Year Single Barrel Rye—the first
rye release since 2014. Aged in fire-charred
American white oak and bottled at 92.8 proof,
the rye has deep notes of vanilla, toffee,
toasted almond and cinnamon with an ample
dose of crushed pepper and a hint of orange
citrus. Limited production.
SRP: $150
michters.com
4. MARK WEST ‘BLACK’ PINOT NOIR
Introducing Mark West Black, Constellation is
betting the demand for “dark” red blends will
translate to Pinot Noir as well. Dubbed “the
dark side of Pinot,” the wine is the most fullbodied in the brand’s portfolio. It begins with
fruit from California’s cool-climate regions that
allow for longer hang time and ripeness. Then,
early in the winemaking process, some of the
wine is “bled off,” boosting the skin-to-juice
ratio and thereby flavor concentration.
SRP: $13.99
markwestwines.com
3
4
5
2. Malibu Strawberry
Kiwi Cans
3. Burnett’s Cucumber Lime Vodka
Malibu, the top-selling Caribbean Rum with
coconut liqueur, is adding Malibu Strawberry
Kiwi in 200ml cans to their popular ready-todrink portfolio. The pre-mixed RTD cocktail
(5% ABV) combines the juicy flavors of ripe
strawberry and kiwi with a hint of Malibu
Coconut—perfect for outdoor and on-the-go
occasions. The launch is being supported with
digital media promotions, sampling events and
POS including shelf cards, cold box clings and
single-serve bins and racks.
Burnett’s Flavored Vodka is extending to
include Cucumber Lime, available nationally in
April. The fresh cucumber taste with a squeeze
of lime is right on target with consumer
taste trends. Burnett’s Flavored Vodkas are
quadruple distilled, triple charcoal filtered
and made with natural flavor. Cucumber Lime
brings the portfolio to a total of 37 flavors. 70
proof; available in 50ml, 1.0L and 1.75L.
SRP: $9.99/4-pack or $2.50/can
maliburum.com
5. Angostura ‘No. 1’ Rum
The House of Angostura has introduced their
“No.1” Once Used French Oak Rum, the newest
introduction to The Cask Collection. No. 1 is a
16-year-old blend; the rums spent a minimum
of 10 years in American Oak, then were
transferred to ex-Cognac French Oak casks
for six more years. The Cognac barrels impart
flavors of nuts, dried dates and figs and hints
of oak. Available in select markets.
SRP: $95-$100
angosturarum.com
SRP: $10.99
burnettsvodka.com
6. FOUR 2014 Red Blend,
California
Why Four? Why not? It’s “four” fun. It’s
“four” easy entertaining. It’s “four”good
times with family and friends. And indeed,
FOUR combines four grapes (44% Cabernet
Sauvignon, 25% Merlot, 8% Petite Sirah, and
7% Petit Verdot) into one delicious, richly
smooth red wine. Great with grilled foods.
The environmentally friendly 3L bag-in-box
adds ease and convenience. Marketed by
Bronco Wine Co.
SRP: $23.99
broncowine.com
6
Don’t miss the premier industry event
that connects America’s distributors
with suppliers, importers and exporters!
Register now to see cutting edge products and services and
to network with industry decision makers and innovators.
If you are seeking to expand distribution or gain media attention
for your existing or new products and services, the WSWA
73rd Annual Convention & Exposition is where you need to be.
Registration is Open
For the latest schedule of events, information on pricing, exhibit
opportunities and sponsorship visit wswaconvention.org
For sponsorship inquiries please contact
Cindy Nachman-Senders, Cindy@wswa.org
Stay connected! Follow us on Facebook and
Twitter. View Convention highlights on YouTube.
Visit wswaconvention.org for links.
Convention Highlights
•
•
•
•
•
•
Dynamic General Session Speakers
Enhanced U.S. Beverage Alcohol Forum (USBAF)
Increased media presence: trade and lifestyle outlets
2 Exhibit Halls
Over 400 Suppliers
60 Lower Level Hospitality Suites
• 120 Traditional Hospitality Suites
Enter to win one or all of our exciting competitions!
• Wine & Spirits Tasting Competition
• Call for Cocktails Mixology Competition
• Wholesaler Iron Mixologist Competition
For more information on competitions and for
competition entry forms go to wswaconvention.org
P
new
products
7
8
7. PINO Cellars 2015 RosÉ of Pinot
Last year was an outstanding vintage in Oregon
as weather allowed grapes to reach peak
ripeness. The grapes for PINO Cellars Rosé
of Pinot came from both the Willamette and
Umpqua Valleys. Using “saignée” to “bleed off”
the fresh, lightly colored juice, winemaker Robert
Stashak captured both a beautiful pink color
and enticing notes of strawberry, cranberry and
raspberry. The finish is long and crisp. Marketed
by Bronco Wine Co.
SRP: $19.99
broncowine.com
9
10
8. Robert Mondavi Private
Selection Bourbon Barrel
Aged Cabernet Sauvignon
This new limited-release Central Coast
Cabernet Sauvignon breaks new ground,
having been finished in a mix of new and used
100% American oak Kentucky Bourbon barrels.
The treatment imparts deep toasty flavors
and hints of vanilla and brown sugar into the
wine—but without overwhelming the robust
cherry and blackberry fruit.
SRP: $13.99
robertmondaviprivateselection.com
10. Mü Creamy Coco
Cappuccino
11. Jack Daniel’s Single
Barrel Rye
Coffee break meets happy hour in the “mü”
(pronounced moo) line of coffee-inspired
RTD cocktails. The newest flavor, Coco
Cappuccino, joins Vanilla Latté, Chocolate
Chai and Espresso Macchiato. After launching
successfully in Florida and limited markets,
brand creator LiDestri is rolling out mü to 13
states. All four lush, creamy expressions are
only 13.9% ABV; enjoy in a short glass over ice,
in coffee, or in creamy cocktails. Available in
CT, DE, FL, GA, MD, MA, MO, NJ, NY, NC, RI,
SC and DC.
The third offering of the Jack Daniel’s Single
Barrel Collection marks the brand’s first new
grain bill in 100 years (70% rye, 18% corn,
12% malted barley). Following the Single
Barrel Select and Barrel Proof bottlings, the
94-proof Single Barrel Rye has a robust yet
balanced flavor profile, with hints of dried
fruit and vanilla. It finishes slightly shorter
than the other Single Barrels as rye is much
more about grain rather than barrel character.
SRP: $14.99/750ml, $1.29/50ml
drinkmu.com
SRP: $49.99 per 750ml
jackdaniels.com
11
9. SILGA 2015 Verdejo, Rueda
The crisp, refreshing Verdejo-based wines of
Spain’s Rueda region are gaining recognition
in the U.S. just in time to be a featured
summer white. The 2015 Silga, from Bodegas
Alvarez Diez, has a classic floral and citrus
nose leading into more fresh citrus that lingers
in a very long, balanced finish. No oak, no
problem. And the wine’s screwtop and fanciful
label makes clear this Rueda is ready for fun
and adventure.
SRP: $11.99
baronfrancios.com
12. The Pogues Irish Whiskey
The Pogues, a legendary Irish punk band,
teamed up with West Cork Distillers, one of
Ireland’s independent distillers, to create an
eponymous Irish whiskey. The band was deeply
involved in the creation of the whiskey, a blend
of 50% 10-year single malt aged in Sherry
casks and 50% 5-7 year grain whiskey aged
in bourbon casks. The resulting liquid has an
aroma of malts and nuts, with a sweet taste
and a smooth, intense flavor. 80 proof.
SRP: $39.99
mswalker.com | thepoguesirishwhiskey.com
12
speCiaL repOrt
H
ubert Opici’s entry into the
wine industry was not out
of the ordinary. In 1934
his parents re-started their
import/distribution business after a
forced hiatus due to Prohibition and the
Depression, and Hubert—age 16—joined
the family business as the delivery boy. “It
was a true family business like many in
those days,” he recalls. “Everyone worked:
My mother ran the office, my father sold
the wine and I drove the truck.”
Yet wh at i s extraordina r y i s t he
compan y th at th e Opici f a m i l y —
ultimately led by Hubert—went on to
create. And the fact that it remains
a family-owned business in its fourth
generation of leadership, a feat that less
than 4% achieve. As the Opici patriarch
celebrates his centennial in March,
his family and the wine industry are
celebrating him.
Hubert was not the first Opici fine wine
trailblazer. His father, Joseph—the son of
Italian immigrants who moved to New
Jersey at the turn of the century—and his
wife, Esther, created a business importing
the Italian wines of their friends, and sold
them throughout New Jersey. They had
two successful decades before Prohibition
shut down the operation.
When the family started up again after
Repeal, they took a less traditional route,
COmmemOrating
a Living LegaCy
Hubert Opici (standing)
with his father Joseph, in
their New Jersey office.
Hubert OpiCi CeLebrates His 100tH birtHday
By Kristen Bieler
photograph by Jonathan Dann
Hardship & Opportunity
Above: Hubert during his time serving at Fort
McClellan during WWII. Right: Hubert (middle,
back row) in his New Jersey warehouse.
by promoting California wine. With
a $1,500 investment and one railroad
car full of wine sent to their warehouse
in New Jersey, the American Beverage
Distribution Company was born. Where
some might have seen a lackluster
market—California wine was a novelty
on the East Coast at the time—Joseph
saw opportunity. To further commit, he
moved to California to establish the Opici
winery in Cucamonga in 1939.
Then the war intervened. Hubert
volunteered and served “three years and
10 months” in the Army “When the
other soldiers learned I was Italian, they
assumed I knew how to cook, so I did
a lot of that,” he shares of his military
service. After the war, he dusted off the
trucks, rusted and flat from lack of use,
and hit the streets selling Italian and
California wine in New Jersey. In 1944
Rose Deregibus became his wife and
business partner and the two worked
steadily to grow the Opici empire.
www.BeverageJournalInc.com “It never ceases to amaze me how my
grandfather started from scratch to build
the business into what it is today. For him,
it has always been about our suppliers and
customers. He’s a role model in business
and in life.” - Don Opici
the making of a Wine Culture
“In those days, most people in the
business only knew whisky, whisky,
whisky,” Hubert recalls. It was a mentality
leftover from the bootlegging tradition
during Prohibition, he believes, and yet
it benefited his business: “No one was
interested in representing the California
wineries, so we formed all the early
relationships.” Thanks to their west
coast presence with their own California
Hubert
and Rose
Opici
winery, the Opici family grew close
with major players like Mondavi and
Beringer. “We built our business through
relationships,” Hubert attests.
Selling wine was far from straightforward in the 1940s, yet the Opici’s found
their niche. “We had success with the
Italian, Spanish, German and Swiss clubs
in New Jersey—they were the only people
drinking wine at that time,” says Hubert.
Americans were slowly on their
way to becoming wine drinkers, and
Hubert was well-positioned to supply
the budding demand. While he credits
timing with much of his success, it was
Hubert’s shrewd eye for opportunity that
explains the company’s steady growth
and expansion. He led Opici into new
markets, initially with the purchase
of Cazanove Wine Company in New
York in the late ’40s. By the 1970s, the
Opici’s had a national sales organization
April 2016 Beverage Journal 31
Hubert Opici with
grandchildren Don
and Dina, and
daughter Linda.
“My grandfather is an inspiration. He grew
this business through relationships, something
that is often lost in today’s world. He knows
every customer’s name and family story, and
even at 100, that has not changed.”
- Dina Opici
with broad reach and rich portfolio of
imported and domestic brands.
With his northeast business humming
along in the 1990s, which now included
a new wholesale business in Connecticut,
Hubert saw potential in the Florida
market, and wanted to build it hands-on.
He and Rose moved there and purchased
a wholesale business. “Those were great
years developing our Florida operation,”
Hubert recalls. “My wife could sell
anything, and we were all over South
Florida building relationships. Rose and I
would lock up the warehouse and go out
to dinner every night. Today we have a
nice little business down here.”
Working in the market has always
been—and remains—his favorite aspect
of the wine business. “I created this
business by being in the market with my
customers all the time, this is how we
know what is happening. For example,
this is how we knew to get into the craft
distiller movement before the boom,”
he says.
With over 80 years in the wine
busin ess, Hubert h as tr e m e nd o u s
perspective, and many stories. Though
Hubert will reflect on his journey, he
much prefers to discuss where the
company is today and the direction
his grandchildren, Don and Dina,
are steering it. “The marketplace has
changed, and while we still spend a
lot of time with our restaurant buyers,
we have found new opportunities with
large chain accounts, which is very
exciting for us.”
A regular at the gym these days,
Hubert also gets a fair amount of exercise
walking the company’s warehouse—one
of his most cherished pastimes. And being
with family and longtime friends, such as
Italy’s Carpineto wine family, who visit
him frequently at his Palm Beach Gardens
home. “I’m very fortunate,” he reflects. “It
is hard enough to stay a strong business—
and sometimes being a family business
makes it even harder. But it’s been worth
all the effort, and I’m so proud of what
this family has built together.” ■
Maintaining industry relationships has
always been a hallmark in Hubert’s success.
DISTRIBUTED BY INTERBALT: (855)SANTERO OR (301)793.1818
SANTERO FLAVORED MOSCATOS
B
bar shots
Mahaffey's:
A Family Affair
By Doug Mace
D
ennis and Alice Kistner are the
Bar and General Managers, respectively, at Mahaffey's Pub in
Canton and are married in "real
life". The two proud parents also have an 18
month old baby keeping them busy at home,
but that doesn't stymie their dedication to
the bar one bit. If anything the youngster has
driven them to reach for greater success.
The pair couldn't help but show excitement, and borderline elation, whenever talking about "Little Dennis". Alice described
early motherhood with the youngster saying,
"It's fun. We take him with us everywhere.
He's a good baby, he makes us laugh and
now he's doing so many things, it's entertaining."
Alice explained how initially it was a difficult balance, but that she wouldn't trade it
for the world, "I snapped at a couple customers and I had to apologize a couple times,
but we have awesome customers and they
understood right away." With superheroesque confidence and an ear-to-ear grin she
continued, "It's just like juggling any other
job. I love what I do. I'm constantly moving.
I'm not sitting at a desk all day so I'm not
getting bored."
Asking the two of them about what they
do for fun revealed almost subconsciously
that their young son Dennis is the center
of their universe without exception. "Every
Thursday we take him on a field trip. We
went to the bouncy house today and it's
fun, you know?" Alice continued, "We go to
places like the aquarium and the discovery
center."
Other than the day trips, managing a
bar, and doing some personal training on
the side Dennis and Alice both balked before answering what else they do in their free
time. "I guess we've started cooking more."
The two relentless parents continue to
build their life around the youngster. So
much so that it has carried over to their next
venture.
Good ideas often come to us while showering. Most likely because there is no one
else around to tell us it's a bad one. In the
case of Dennis and Alice, one shower idea
quickly turned into a great idea.
One day Dennis' shower helped to brew
up the idea, "Why not add writing a book to
the agenda?" Given the nature of his experiences, and after a little research, a children's
book about beer was born.
Tired of the same old children's stories he
set out creating characters like Mary Malts,
and Bobby Barley and soon after "Hophead
Harry Goes to the Brewery" was born.
While not everyone may agree with the
idea of a children's book centered around
beer, Dennis is hopeful that people keep an
open mind. He understands it could also be
more of a novelty item. "We hope it's both.
People having kids right now kind of grew
up drinking good beer. We're not necessarily
just a generation of Coors light or Budweiser
drinkers."
The craft beer culture has grown with
millennials and Dennis cites this new market
as a reason for writing the book and reason
why he's not concerned with the book's reception.
Needing art for the new endeavor he
sought the assistance of fellow Mahaffey's
bartender and Maryland Institute College of
Art graduate, Beth-Ann Wilson.
Beth provided a series of mock-ups and
auditioned for the job. After seeing rough
sketches bring their characters to life, Dennis and Alice asked Beth to be their artist.
The three immediately went to work on
the 22 page children's book that Dennis describes as, "a rhyming book that shows how
beer is made, the ingredients and the processes that get the beer from the farm to the
pub."
The target date for publication was a simple decision as another feature of the beer world growing faster than ever comes into
town. The 2016 National Homebrewers Conference will be held
in Baltimore this year. The conference will be held June 9th-11th
at the Baltimore Convention Center and is expected to garner
over 6,000 attendees.
"I definitely want to get it done by then to try to get it out
there." Dennis continued, "We also want to sell it at the bar and
talk to some of the homebrew places that are close, because they
have home-brewing books, to see if they would carry it." n
Something your customers
don't know about you:
Favorite movie:
Alice: I'm actually very nice
Dennis: There are five close relatives that are all
named Dennis and live within 5 miles
Alice: Tommy Boy
Dennis: National Lampoon's Christmas Vacation
One place you'd each like to travel:
Dennis: Anything Teenage Mutant Ninja Turtle
Alice: Skip It
Dennis: Belgium
Alice: Bora Bora's overwater bungalows
favorite childhood toy:
At a key moment
in "The Shawshank
Redemption,"
Morgan Freeman's
good-hearted
convict friend, Red,
posed the question:
"Seriously, how often
do you really look
at a man's shoes?"
Well, anyone who
hung around Shane
McCarthy in January
and February of this
year likely looked at
his footwear quite
a bit. The
assistant general
manager and beer
manager at
Ronnie's Beverage
Warehouse in
Bel Air wore pink
boots day in and
day out to promote
a very special event
his store hosted on
February 26 to raise
money and
awareness for the
Pink Boots Society.
By Teddy Durgin
Some of you reading this may be asking,
"What is the Pink Boots Society?" It is an international organization of women that was
created to empower female beer professionals
to advance their careers in the beer industry,
chiefly through education. The organization
also seeks to teach women beer professionals
the judging skills necessary to become beer
judges at the Great American Beer Festival
and other competitions. Society members
include women who own breweries, who
design beers, serve beers, package beers, and
write about beer. The group currently has
more than 3,000 members and counting.
"I've read a lot about beer history," McCarthy stated, during a late January interview with the Beverage Journal. "Women were
actually the main brewers a couple of hundred years ago. A lot of the beer was made by
women. That's where the term 'alewife' came
from. But, today, it is a male-dominated industry. So, it's really unique that these ladies
are trying to change that. They don't want to
drink wine. They want to drink beer ... good
beer! That really inspired me to reach out
and try and raise money to send a woman to
brewing school, because the Siebel Institute
of Brewing Technology is NOT cheap!"
The February 26 event saw Ronnie's
have a 12-tap takeover of all rare and exclusive beers from multiple breweries. "We
contacted these wholesalers and breweries to
specifically ask for rarities," he stated. "Most
of the breweries involved have female brewers or members of the sales team who are a
member of the Society. Ronnie's will tap all
12 kegs and donate all of the profits to the
organization, and we will have females from
the industry here talking about beer and
brewing."
McCarthy also reached out to breweries who do not presently distribute beer in
Maryland, but still wanted to be a part of the
event. They donated gift baskets to raffle
off to the public, and the raffle money was
also to be donated to the Pink Boots Society. "For example," he noted, "Cigar City
Brewing is huge in Florida and has some world-class beers. They have
mailed us some amazing gift baskets that we'll be raffling off. We'll
also be doing tastings. Actual women beer professionals will be doing
bottle tastings. They'll be out there on the floor and saying, 'We can
talk to you about beer. We know what we're talking about.'"
Additionally, McCarthy reached out to some craft-supporting, onpremise accounts to join him in raising money and awareness for the
Society. Looneys, Sean Bolans, and others agreed to host events that
same evening. Following Ronnie's lead, they also invited women to
come out and talk about beer and share their passion for all things
suds. "I think its special that competing businesses can get together
for such a good cause," McCarthy remarked. "We wanted to create this
almost festival atmosphere where you could get your packaged beer to
go, get it home, drop it off, then go back out to Bel Air where there's
going to be a different bar on almost every corner serving craft beer
and benefiting the Pink Boots Society."
It should be noted that "Pink Boots" is actually an acronym. "P"
is for passion, the "I" is for Integrity and Inspiration, the "N" is for
networking, and the "K" is for knowledge. With regards to the second
word, the "B" is, of course, for beer; the first "O" is for opportunity; the
second "O" is for "open exchange of ideas;" the "T" is for teach; and,
finally, the "S" is for success.
McCarthy is no stranger to success. He played a key role in putting together the well-received Bel Air Beer Week. "I also put together
something called the Maryland Beer Project, which brings different
businesses in the community to support craft beer. I've found craft
beer is an amazing community builder."
He continued, "I thought it would be neat to get some of these
local businesses that are supporting craft beer actively every day to
get involved. For example, Birrocteca's beverage director is a woman,
Megan Hunter, General Manager, and Shane McCarthy,
Beer Director, both with Ronnie's Beverage Warehouse; at
the February event their store hosted to raise money and
awareness for the Pink Boots Society.
(continued on page 36 )
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So Why
A Pink Boots
Society?
If you love craft beer, you
probably
remember the beer that cha
nged it
all—that beer that made you
fall in love with craft beer.
It's an exciting experience
beer industry now, it's also
, and if you work in the cra
a life-changing experience
ft
. When I think of the first
ville Pale Ale, I can still rem
time I had Twin Lakes' Gre
ember the way my passion
enfor
cra
ft beer took off. Something
was immediate. If you love
craft beer and you're a wo
had just clicked; it
man, you probably also rem
treated like that passion wa
ember the first time you we
s somehow unauthentic, or
re
even worse, nonexistent.
For a long time I tried to ign
ore the relentless fruit bee
r suggestions from barten
did. I ignored the man tha
ders, and for the most par
t asked what beer I prefer
t, I
red, so he would know not
dox comments from taproo
to buy it. I ignored the uno
m employees stating that
rth
oa
bee
r was somehow inherently
for being light-bodied and
feminine, a “girl beer”,
sweet. I had just turned 21,
and
I
gue
to finally be immersed in the
ss there was a part of me
that was just happy
local craft beer scene. Tha
t part of me continued to
moments.
ignore these uncomfortab
le
There came a time though
, when I realized that this
couldn't be ignored. I walk
friend. A male bartender com
into a bar and sit down wit
es up and asks if we’d like
h my
a cocktail. The bar had a dec
I didn't think much of the
ent craft cocktail menu, so
suggestion. I ask him, instea
d,
wh
at beers are on tap and he
descriptions of a variety of
begins his unenthused
beers. He doesn't even ma
nage to name breweries. His
themselves, ranged from “it'
descriptions of the beers
s good” and “it's lighter” so
I assumed the guy was jus
my boyfriend and his friends
t a bad bartender. Then,
sit at the bar. Immediately
the bartender walks over and
drink. Yes, he chose the wo
asks if they would like a
rd ‘drink’. He hands them
beer lists, and seems tentat
and suddenly he seems kno
ive. They ask about the bee
wledgeable. That’s when I
rs
start to get angry. Why wa
Why wasn’t I given the sam
s I never offered a beer list
e descriptions? Why was my
?
interest in beer not taken
seriously?
I have talked about my exp
eriences with many people
, and all responses are diff
many supportive friends, tha
erent. I am lucky to have so
t not only sympathize with
me, but have sadly been in
with people that assure me
similar positions. I've talked
that I'm looking too much
into it, or have just said, “I
the feminist beer girls.” Wh
didn't know you were one
at is even more troubling
of
to me than those who roll
surprised that I believe I hav
their eyes are those that are
e been treated differently
as
a woman in the craft beer
refuse to look, to listen. Thi
industry. So many people
s is not just a problem for
women to deal with, it is eve
ryone's problem.
The reason why organization
s like Pink Boots society are
so important is that they
in the beer industry, and sin
demand respect for wome
ce I started working in the
n
industry, I understand tha
tell you how many times I've
t
res
pect can be scarce. I can't
felt as though beer reps are
genuinely surprised by my
craft beer knowledge, or
have asked the dreaded que
stion, “Wait, you actually
work for the brewery?”
Sometimes, I feel like I'm
not just representing mysel
f to others in the industry, but that I have to repres
ent all women in the indust
ry. But the truth is, I
don't want to do that nor
should I ever have to.
I am just one woman, one
palate, and one story. What's
important is that
these stories are heard, rat
her than ignored, so that the
next time a young
woman expresses interest
in craft beer industry, she's
not afraid to be heard,
too.
Amanda Zivkovic, Heavy
Seas Beer
s
h
r
o
u
t
o
y
p
p
u
ort
s
o
t
r
o
t
o
r
p
u
s
o
FOR EVERY BOTTLE OF SAILOR JERRY SPICED RUM
SOLD IN MARYLAND FROM APRIL – JUNE, SAILOR
JERRY WILL DONATE PARTIAL PROCEEDS TO THE
ALEETHIA FOUNDATION.
ALEETHIA IS A CHARITABLE ORGANIZATION THAT
SUPPORTS INJURED SERVICE MEMBERS
RECUPERATING AT WALTER REED NATIONAL
MILITARY MEDICAL CENTER.
RESPECT HIS LEGACY. DRINK SAILOR JERRY RESPONSIBLY.
©2015 Sailor Jerry Rum, 46% Alc./Vol. William Grant & Sons, Inc. New York, NY.
(continued from page 33 )
and she's really into beer. She knows exactly what she is talking about. In addition,
there's Looney's in Bel Air. A woman named
April runs their beer program, and she's also
giving craft beer a chance. We're all helping the Pink Boots Society while bringing
the community together. The customers can
expect some pretty rare beers. We're calling
it the rarest tap takeover in the state of Maryland! Instead of having 11 'normal' beers
and one rarity, you're going to have a dozen
very rare beers."
McCarthy has observed that women are
accounting for an increasingly big portion of
the consumer beer sales market. As a result,
stores have to pay attention to this growing
demographic and know how to market and
sell to them. "In the store, out in the market,
everywhere I go, I see two things," he stated.
"I see new craft beer drinkers who are women and who are experimenting. They want
to drink something that is flavorful and is
a quality product. And, two, I see women
coming out of the woodwork and standing
up as women who proudly drink beer and
have done so for years. I tell all of our beer
guys who work the floor, 'Don't approach
a female customer and assume she's buying
beer for her husband.' That is a huge issue.
It's kind of insulting to go up to someone
and ask, 'Is this for someone else?' Instead,
approach women and ask, 'What do you
like to drink?' Then, they'll either tell you,
'Oh, it's not for me,' or they will get into a
conversation about their beer preferences.
The point of this whole event is to change
people's perception on beer and women in
the beer industry."
Of course, the question has to be asked.
What's in this for Ronnie's Beverage Warehouse? It's all fine and great to support a
good cause. But the bottom line is making
Courtney Lacey, Brewer, Heavy Seas Beer; Megan Hunter, General Manager,
Ronnie's Beverage Warehouse; Judy Huxtable, Sales, Dogfish Head Craft Brewery;
Sami Myers, Sales, Victory Brewing Company; Shane McCarthy, Beer Director,
Ronnie's Beverage Warehouse; Suzanne Woods, Sales, Allagash Brewing Company;
and Hillary Harris, Sales, DuClaw Brewing Company.
money. McCarthy says it's also about growing the store's customer base, while at the
same time being seen as a community leader.
"If we did a normal tap takeover, like we
do almost every other week, we would be
financially benefiting more than what we're
doing for Pink Boots," he stated. "In our
county, everything is C.O.D. So, we have
to pay for it the day it comes in. When it
comes to beer, basically what we are doing is
purchasing beer and then giving it away for
cost. We have to make a penny off of each
keg. We're giving away all of our profit. We
don't really look at this as 'How is this going
to financially help Ronnie's?' Instead, we are
more concerned with the community. I feel
like we are giving back to craft beer, which
has built this store. Through networking
with the Pink Boots Society, it lets the community know that we want to get involved
with different organizations and nonprofits.
Sure, we're trying to reach out to some new
customers, get them into the store, and show
them that we can give you a good experience.
But we stand for more than just the dollar
sign."
So, about those pink boots McCarthy
has been wearing? When asked to talk about
them, he first chuckled and hesitated just a
bit. But then he shared, "OK, I had to get
on Google and convert my size in women's
boots to men. Yes, I have a hot pink pair
of women's-size 11 1/2 boots on right now.
Our general manager, Megan, has been
working for the store for over 10 years. She
is actually a member of the Pink Boots Society, as well, and will also be in the house
that night and wearing some pink boots also.
They're actually pretty comfortable!" n
M
market shots
Zac Brown
Wine Launch
Delicato Family Vineyards (DFV)
and Republic National Distributing
(RNDC) recently announced the
launch of Z. Alexander Brown Wines
… a new portfolio of wines from a
collaboration of Zac Brown of the
Zac Brown Band and winemaker
John Killebrew.
“Highlighting the quality of
California's North Coast with a
Cabernet Sauvignon and Proprietary
Red Blend, Z. Alexander Brown
Wines unveil a robust style
reflective of the land and the
unlimited potential that can result
from a pair of artists with a passion
for bringing food, people and a
sense of place together through
creativity,” stated Connie Shillman,
regional sales manger DFV.
Here are Chris Low, DFV; Andrew Quarm, RNDC; Connie Shillman, DFV;
Wayne Degen, RNDC; Lucas Maciolek, DFV; and Ron Meehan, RNDC; at the launch
of Z. Alexander Wines at Maryland LIVE in Hanover.
RNDC’s Severn Division Visits Olmeca Altos Distillery
Wines Around The World Valentine’s
Dinner At The Chesapeake Inn Features
Constellation Brands’ Wines
At The Chesapeake Inn in Chesapeake City are Sara Dalton, Heather
Ruleau, both with RNDC; Andrew George, Constellation Brands;
Gianmarco Martuscelli, owner, Corey McDaniel, both with The
Chesapeake Inn; and Kim Dawson, RNDC.
The Severn Division sales team enjoy a refreshing Altos Tequila Paloma after
a day of four-wheeling through the Agave fields.
Beam Promotions around Baltimore
Beam at Ropewalk Tavern
Beam at Grand Central
Beam at MaGerk’s Pub
Beam at Grand Central
Beam at Stalking Horse
M
market shots
Pernod Ricard's Venture
Brand Portfolio (Pike's Creek,
Powers, and Redbreast
whiskies) Tasting at
Dulaney Wines and Spirits,
Towson
Jim Beam Apple at
Skyline Liquors, Towson
Jameson Caskmates
Promotion at
Looney’s Pub, Bel Air
Constellation Brands Wine Dinner at
The Point Crab House, Arnold
ATTENTION
ALL LICENSEES!
MARYLAND STATE
CERTIFIED
ALCOHOL AWARENESS
COURSES
Weekly classes held throughout the
state or at your place of business
to suit your schedule!
You receive course instructions, a
manual, your certificate, and a
copy of the certification letter
which is immediately forwarded to
your respective liquor board.
INDIVIDUAL & GROUP PRICES
REASONABLE
FEE!
For your appointment
call John Murray at:
410 553-8927
JMURRAYAA@AOL.COM
Certification expires four years from the
date you are certified
MARYLANDWINERIES
yields, I have been able to source
enough from the farm for the last 10
years to make the smaller amounts I
require,” said Bandzak. “I have found
it to be consistent in taste and color.”
Romano Winery, founded by
Joseph
and Jo-Ann Romano, also uses
BY KEVIN ATTICKS
Rougeon in its wines. The founders
black French- Tavern, Fells
say thatPoint
Rougeon boasts “a black
Strongbow cider his
at DogWatch
American hybrid
cherry aroma leads to a mediumgrape is known for its ability to make
bodied red with a deliciously sweet
simple, tasty wines.
finish.” The label suggests enjoying
Rougeon produces medium-sized
with red meat, ripe cheeses or good
compact clusters. Its grape vines are
conversation.
hardy, but production can be erratic
Joe Romano spoke highly of the
at times, causing its yields to come as
Rougeon grape. “One of the reasons
often as twice a year or as few as every
that I selected Rougeon was because
two years.
Rougeon wine was not widely availLike all other grapes, Rougeon is
able as a varietal as it is typically
susceptible to disease. The two highest
used in blending for its color,” said
disease exposures this grape could
Romano. He was looking for a wine
suffer from are downy mildew and
that would stand out, and he found
powdery mildew. These diseases have
the dark red color and aroma attracthe potential to reduce vine growth,
tive and thought as a sweet wine—also
yield, quality, and winter hardiness,
atypical or this grape—it would be
especially because the Rougeon
very interesting. “In the end, the wine
grows in tight clusters. Other disease
turned out to be everything I hoped
susceptibilities are black rot
for, and it’s great with chocolate!”
and botrytis as well as some
sensitivity to sulfur.
Taste Maryland
Wine
Rougeon also produces
Come to The Maryland Wine
Rougeon
Dark and Erratic
T
  
15
12
GOLAN
HEIGHTS
11
9
GALILEE
1
14
Sea of
Galilee
HAIFA
23
2
15
20
14
6
3
4
16
5
ZICHRON YA’ACOV
7
SHOMRON
4
17
19
2
18
TEL-AVIV
5
18
3
6
19
7
20
8
21
9
SAMSON
21
RISHON LE ZION
16
17
10 8 24
22
JERUSALEM
13
26
1
JUDEAN
HILLS
Dead
Sea
25
BEER
SHEVA
22
NEGEV
10
11
12
13
23
Wine Regions Vineyard Areas
24
25
26
Did you know?
Israeli wines consistently receive + scores from Wine Enthusiast,
Robert Parker’s Wine Advocate and Wine Spectator?
Discover something new from the
oldest wine producing region in the world.
EILAT
GALILEE
Upper Galilee
Lower Galilee
Golan Heights
SHOMRON
Mt. Carmel
Sharon
Shomron Hills
SAMSON
Coastal Plain
Judean Lowland
Shefela
JUDEAN HILLS
Judean Foothills
Jerusalem
Gush Etzion
Yatir Forest
NEGEV
Northern Negev
Negev Highlands
M
market shots
Layer Cake tasting at Streets Market and Café
Renwood Wines at Yes Organic
Anna Batyan, SWS; recently conducted a Layer Cake tasting
at Streets Market and Café, Washington.
United Way Dinner with Shannon Ridge Winery
Shannon Ridge Winery was recently featured at a United Way Dinner held
at the Market Street Inn, Salisbury. Here are Rob Mulford, owner, Market
Street Inn; Sal Spena, Shannon Ridge Winery; Kathleen Momme, president,
United Way Eastern Shore; Rob Kenney and Brian Kearney, both with SWS.
John Park, SWS; serves samples of Renwood Wines from Blends, Inc.
at Yes Organic.
M
market shots
The Great Fire Ball
The Garrett-Jacobs Mansion Endowment Fund’s annual Fire Ball was recently held at the Engineer’s Club in
Baltimore. Guests enjoyed an elegant Winter Wonderland-themed evening at the historic Mansion which included live
entertainment, delectable food, wine by Josh Cellars and signature cocktails created with Patron, Hangar One Vodka,
Captain Morgan and Bailey’s.
Cosmic Cocktail Party
The City Paper’s 17th Annual Cosmic Cocktail Party was hosted at the American Visionary Art Museum in Baltimore. This popular event generated a sold-out crowd.
Party-goers sampled cuisine from several local restaurants and enjoyed specialty cocktails by Three Olives Vodka, Tin Cup Whiskey, Kraken Rum and Dobel Tequila.
THE BRANDS YOU NEED.
THE EXPERTISE YOU WANT.
WE ARE BREAKTHRU.
RELIABLE CHURCHILL IS NOW
BREAKTHRU BEVERAGE MARYLAND
Breakthru Beverage Group
/BreakthruBevGroup
BreakthruBev.com
M
market shots
Top Singles Event
Baltimore Magazine’s Top Singles Event was recently held at the Baltimore Museum of Art. The City’s most eligible
bachelors and bachelorettes mingled and enjoyed fine hor d’oeuvres and upscale cocktails made with Tito’s
Handmade Vodka, Stranahan’s and Tin Cup whiskies. A portion of the proceeds benefitted Baltimore Animal Rescue
and Care Shelter (BARCS).
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market shots
Woodford Reserve Manhattan Competition
The US Bartenders Guild, in conjunction with Liquor.com recently hosted a nationwide search for
bartenders who are passionate about Bourbon, the Manhattan cocktail, Woodford Reserve and what
it means to create a truly meaningful cocktail experience. The Woodford Reserve Regional search and
competition in Maryland took place at Level: A Small Plates Lounge in Annapolis. Local bartenders had
the opportunity to compete with their own recipes that included Woodford Reserve Double Oaked and
Woodford Reserve Distiller’s Select.
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FOR EVERY BOTTLE OF SAILOR JERRY SPICED RUM
SOLD IN WASHINGTON D.C. FROM APRIL – JUNE,
SAILOR JERRY WILL DONATE PARTIAL PROCEEDS
TO THE ALEETHIA FOUNDATION.
ALEETHIA IS A CHARITABLE ORGANIZATION THAT
SUPPORTS INJURED SERVICE MEMBERS
RECUPERATING AT WALTER REED NATIONAL
MILITARY MEDICAL CENTER.
RESPECT HIS LEGACY. DRINK SAILOR JERRY RESPONSIBLY.
©2015 Sailor Jerry Rum, 46% Alc./Vol. William Grant & Sons, Inc. New York, NY.
F
the find
PERNOD RICARD UNVEILS TWO NEW
SINGLE POT STILL IRISH WHISKIES
Not only is the Irish Whiskey category showing no signs
of slowing down, Pernod Ricard, proud keepers of market
leader Jameson, continue to boost the Irish pedigree with
new expressions.
Midleton Dair Ghaelach is the first-ever Irish
Whiskey from the distillery to be finished in native
Irish oak hogsheads. A selection of traditional
Single Pot Still Irish Whiskey distillates, matured for
between 15 and 22 years in ex-bourbon casks,
were married together before being filled into
the Irish hogsheads, and were then nosed
and tasted each month until the whiskey
showed the ideal contribution of the Irish oak,
which imparts notes of vanilla, caramel and
chocolate to the classically rich, spicy Single
Pot Still profile. Bottled at cask strength (117
proof) without chill filtration; SRP $269.99.
DAIR GHAELACH MEANS “IRISH OAK.”
EACH BOTTLE CAN BE TRACED BACK TO ONE
OF TEN 130-YEAR-OLD TREES.
Green Spot Château Léoville-Barton is the
first ever Single Pot Still Irish Whiskey to be
finished in Bordeaux wine casks. This whiskey is
initially matured in traditional Sherry and bourbon
barrels and then transferred into the ex-Bordeaux
wine casks for 12 to 24 months. The year-plus
spent in the Léoville-Barton casks leads the
spirit to gain floral and wood characteristics
on the nose and palate, which give way to a
perfectly balanced, long, spicy finish.
92 proof; SRP $99.99.
WITH A MODERN
LOOK, SOTO IS
HOPING TO GET INTO
NON-JAPANESE
RESTAURANTS
SŌTŌ: A MODERN SAKÉ WITH ANCIENT ROOTS
Billy Melnyk spent well over a decade working with mega-brands like Bacardi
and Grey Goose and noticed a hole in the wine and spirits marketplace:
premium, authentic saké with Western appeal and strong brand recognition.
“As saké advocates, we’ve been consuming saké for years, but it was always
challenging for us as English speakers to understand the labels,” Melnyk says.
“We wanted to take a modern approach to a beverage with deep tradition.”
He and co-founder Dan Rubinoff found a brewer in Japan’s Niigata
Prefecture, a region famous for the purity of its water, to craft Sōtō (which
means “outside”), and they enlisted the help of Zachary Gross, saké
sommelier at New York’s acclaimed Shuko restaurant. A super-premium
grade Junmai Daiginjo, Sōtō was designed to pair with “a wide variety of
international cuisines, not only sushi,” says Rubinoff. Refreshing and bright
with notes of apple, lime and cucumber and a dry finish, Sōtō is available in
CA, FL, NV & NY; SRP $39.99/720ml, $19.99/300ml. sotosake.com
FIRESHOT JOINS LIQS RTD COLLECTION
LIQS, the pre-mixed cocktail shot brand targeting LDA consumers both onand off-premise, has jumped into the flavored whiskey category with a new
single-serve 50ml expression. Fireshot combines cinnamon and vanilla with
premium whiskey. Like the other LIQS’ low-sugar shots—Tequila Cinnamon
Orange, Vodka Kamikaze, Vodka Lemon Drop, Vodka Cucumber Lime and
Vodka Lychee Grapefruit—Fireshot comes in a package that can be shot,
sipped or poured over ice.
“When launched, our initial focus was off-premise and for the in-home
consumer,” notes LIQS founder Michael Glickman. “But having seen the
success of the brand at a number of very different on-premise venues,
we have begun to explore this exciting new outlet.” No doubt Fireshot (45
proof) is aiming to attract Fireball drinkers; Glickman believes Fireshot’s
taste “is so perfectly balanced, no chaser is needed.” On-premise, LIQS
single-serve 50ml shots sell for $6-$8. Single-flavor 3-packs retail for
$6.99. Currently available in NY, NJ, FL, TX, MA, RI, CT and Canada, with
expansion plans for 2016. LIQSshot.com
IN THE 1800S, THE IRISH DRANK MORE
BORDEAUX THAN ENGLAND DID; AND THE
BARTONS WERE AMONG THE EARLIEST
HIGH-PROFILE FAMILIES TO EMIGRATE FROM
IRELAND TO BORDEAUX.
THE BRANDS YOU NEED.
THE EXPERTISE YOU WANT.
WE ARE BREAKTHRU.
WASHINGTON WHOLESALE IS NOW
BREAKTHRU BEVERAGE WASHINGTON DC
Breakthru Beverage Group
/BreakthruBevGroup
BreakthruBev.com
M
market shots
Layer Cake tasting at Streets Market and Café
Renwood Wines at Yes Organic
Anna Batyan, SWS; recently conducted a Layer Cake tasting
at Streets Market and Café, Washington.
United Way Dinner with Shannon Ridge Winery
Shannon Ridge Winery was recently featured at a United Way Dinner held
at the Market Street Inn, Salisbury. Here are Rob Mulford, owner, Market
Street Inn; Sal Spena, Shannon Ridge Winery; Kathleen Momme, president,
United Way Eastern Shore; Rob Kenney and Brian Kearney, both with SWS.
John Park, SWS; serves samples of Renwood Wines from Blends, Inc.
at Yes Organic.